There’s still DC restaurant news aplenty this week, even though the heat may be making it feel like we’ve already entered the doldrums of August. (The heat is not the only indicator: the fact that I was able to get an America Eats reservation at the last minute on Saturday would suggest that people are already getting out of town for summer vacation.)

Future Logan Circle Matchbox location.

Opening…Eventually: The big news of the week was Matchbox signing a lease for a huge space at 14th and T Street NW. The folks behind the rapidly expanding chain will open their third DC location in the former Arena Stage rehearsal space at some point next year, complete with reclaimed wood decor, those addictive sliders and shoestring onion rings, and, of course, the “matchbox” table that’s become so popular at the Barrack’s Row location. Another Matchbox location in Merrifield, Va. is also planned for 2012.

Construction is in full swing on William Jeffery’s Tavern at 2301 Columbia Pike in Arlington, CORE Architecture|Design, the project architect, tells UrbanTurf. This American-stye restaurant and bar from the owners of Rhodeside Grill in Courthouse and Falls Church’s Dogwood Tavern will be their first foray into South Arlington. The “eclectic-American” cuisine restaurant—as they put it—will occupy a 6,500 square-foot space on the ground floor of the Siena Park building, which has been working to fill its retail space for some time. From a look at the renderings, it doesn’t seem like the owners are straying too far from their existing concepts: high ceilings, dark wood, and an ample bar area with plenty of TVs. The restaurant is planning to open this fall.

Rendering of bar area at William Jeffery’s Tavern.

Opened: Gourmet sandwich shop SUNdeVICH opened July 22 at 1314 9th Street NW in Shaw. The new eatery features sandwiches named after international cities, including the Istanbul (ground beef and lamb, sumac onions, tomato, yogurt spread, fresh herbs), the Madrid (chorizo and chimichurri), and the Capri (pesto, fresh mozzarella, basil, tomato, balsamic reduction), as well as salads and sides. All sandwiches come on baguettes baked specially for SUNdeVICH that are supposedly so good, the website calls them the restaurant’s “competitive advantage.”

Speaking of sandwiches and salads, Rabbit officially opens today in Clarendon, with its menu of sandwiches, warm dinner plates and “chef-crafted salads.” (Although Chef Aaron Gordon admitted to the City Paper this week that his favorite menu item is not, in fact, a salad.) The new concept from the team behind Red Velvet Cupcakery is also going to capitalize on their sweet-toothed following with a cupcake counter that takes up one corner of the store. Bonus for first-day customers: there are free cupcakes from 4 to 8 p.m. today.

The Kitchen is Closed (Temporarily): This week also marked the beginning of the four-week hiatus of Cafe Saint Ex’s kitchen for a renovation project, but this doesn’t mean that the restaurant will stop serving food. Executive Chef Billy Klein is planning to serve largely cold and room-temperature items for brunch and dinner as well as a grill menu out on the patio for the duration of the break. Saint Ex will also take over the kitchen and restaurant at nearby Bar Pilar to serve lunch daily, as well as to cook up its famous pulled pork. Eater DC also reported that on Sundays, an omelet station will be set up to keep things going through August.

Tequlia Brunch: This Saturday, El Centro DF is launching a rather dangerous brunch option: an all-you-can-eat and all-you-can-drink brunch option. In other words, all the tequlia cocktails you want as well as tacos and other items from between 11 a.m. and 3 p.m. on Saturdays and Sundays. In order to get the brunch option, everyone at your table must order it.

Events: On Monday, August 1, Bourbon Steak will launch its Dog Days of Summer hot dog and beer special. For the entire month of August, a Red Apron artisanal hot dog and a pint of The Public, DC Brau’s American pale ale, will cost you just $7 at the restaurant’s posh lounge at the Georgetown Four Seasons.

For an equally delicious—but perhaps less filling—limited time-only menu item, head over to Oyamel at 401 7th Street NW, which is planning to cook up a total of 10,000 squash blossoms over two weeks for its annual squash blossom festival, starting on August 1. Special festival appetizers, ranging from $10 to $14, include squash blossoms stuffed with goat cheese, sauteed corn, zucchini and serrano peppers, Mexican crema and queso with squash blossoms, and a squash blossom tamale.

Rebecca Cooper is a freelance journalist and avid eater that has contributed to TBD, DCist, and Washingtonian. If you have any tips about restaurant or bars openings or closings, email Rebecca at .(JavaScript must be enabled to view this email address).